Ingredients
- 1/4 cup pistachios
- 1/4 cup pepitas
- 1/4 cup hazelnuts
- 2 cups Gluten Free Rolled Oats
- 2 teaspoon flakey salt, plus more for finishing
- 2 teaspoon cinnamon
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup golden raisins (or dried fruit of choice!)
Instructions
- Preheat the to oven to 300°F.
- Rough chop the pistachios, pepitas and hazelnuts.
- In a large bowl, mix the nuts with the oats, salt and cinnamon.
- In a separate small bowl, combine the almond butter, maple syrup and coconut oil. Microwave in :15 intervals until oil is melted mix ingredients together until smooth.
- Pour the wet ingredients into large bowl of the nuts and oats. Mix well to fully incorporate.
- Lay the granola out on a large parchment-lined baking sheet and shake gently to evenly distribute. Gently pat down with the back side of a spatula.
- Bake for 15 minutes. Remove the pan from the oven, toss the granola and gently pat down into a smooth single layer (this will help it clump together!).
- Bake for additional 15 minutes. Remove from the oven. Sprinkle with another pinky of flaky salt and the dried fruit. Cool completely (roughly 40-60 mins) to allow granola to clump together.
- Store in an airtight contain for 5-7 days (if it lasts that long!).
Ingredients
- 1/4 cup pistachios
- 1/4 cup pepitas
- 1/4 cup hazelnuts
- 2 cups Gluten Free Rolled Oats
- 2 teaspoon flakey salt, plus more for finishing
- 2 teaspoon cinnamon
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup golden raisins (or dried fruit of choice!)
Instructions
- Preheat the to oven to 300°F.
- Rough chop the pistachios, pepitas and hazelnuts.
- In a large bowl, mix the nuts with the oats, salt and cinnamon.
- In a separate small bowl, combine the almond butter, maple syrup and coconut oil. Microwave in :15 intervals until oil is melted mix ingredients together until smooth.
- Pour the wet ingredients into large bowl of the nuts and oats. Mix well to fully incorporate.
- Lay the granola out on a large parchment-lined baking sheet and shake gently to evenly distribute. Gently pat down with the back side of a spatula.
- Bake for 15 minutes. Remove the pan from the oven, toss the granola and gently pat down into a smooth single layer (this will help it clump together!).
- Bake for additional 15 minutes. Remove from the oven. Sprinkle with another pinky of flaky salt and the dried fruit. Cool completely (roughly 40-60 mins) to allow granola to clump together.
- Store in an airtight contain for 5-7 days (if it lasts that long!).
3 comments
Just made this! Had to sub pistachios and pepitas for pumpkin and sunflower seeds, but still turned out great! Next time I might use less salt since my almond butter was salted too – smells great, tastes better, and comes together much faster than I first thought it would!
Does the parchment paper make a difference? I made this recipe, but did not use parchment paper. My granola did not clump together plus I think I over cooked it.
Lauren– I use the parchment for easy clean up and yes, it can help with the clumping because it doesn’t get stuck to the bottom of the sheet pan, just stuck to each other. If it was slightly overcooked than it’ll dry out and crumble vs. clump. I bet it was still yummy though!